Recent Advances in Metabolomics-Based Analysis of Non-volatile Compounds in Chinese Yellow Rice Wine, Huangjiu

Huangjiu, as a traditional fermented beverage in China, is rich in volatile organic compounds (VOCs) and non-volatile compounds (NVCs). VOCs include alcohols, esters, aldehydes, and ketones, which contribute to the unique flavor of Huangjiu. NVCs include carbohydrates, peptides, organic acids and phenols, which are the basis for the health benefits of Huangjiu. The chemical composition of Huangjiu is quite complex, which significantly contribute to the flavor, stability and health benefits of Huangjiu. Metabolomic analysis provides an effective method for high-throughput identification of complex metabolites in Huangjiu, which helps to reveal the diversity and difference of NVCs in Huangjiu, as well as their changes during the brewing process. Moreover, the combination of metabolomics with big data, artificial intelligence, network pharmacology and other interdisciplinary technologies has helped to excavate and improve a large amount of information on bioactive components of Huangjiu, which has become a powerful tool for studying the functional components of Huangjiu. This article provides an overview of the development of metabolomics and its application in analyzing NVCs of Huangjiu, discusses the integration and development potential of multiple technologies such as artificial intelligence and big data into metabolomics, and highlights the importance of metabolomic technology in analyzing Huangjiu NVCs and evaluating their potential health effects. Furthermore, the article summarizes the composition characteristics, formation pathways, detection methods and biological activity of major NVCs in Huangjiu, and provides an outlook on future research directions. It is expected to provide a theoretical basis for improving the quality of Huangjiu, developing its functional components, inheriting and innovating Huangjiu culture.